They say you don’t make friends with salad….this salad is packed full of so much goodness it’s definitely an exception to the rule.
*Pumpkin and parsley are shared ingredients.
Cook time: 30 mins
They say you don’t make friends with salad….this salad is packed full of so much goodness it’s definitely an exception to the rule.
*Pumpkin and parsley are shared ingredients.
Pre heat oven to 180.
Peel pumpkin and discard any seeds. Cut into rough 3cm cubes, toss with oil and a little salt and roast for 20-25 mins until soft and golden.
Place the pumpkin near the bottom of the oven this way they won’t be effected when you switch the oven to grill for the peppers.
In boiling salted water, cook the pasta and garlic with the skin on for 10-11 minutes. Strain and cool under running water, setting the garlic aside.
Turn the grill on in your oven to high. Place the pepper on the top rack or as high as possible so they are just not touching the element. Let them blacken for about 5 minutes. Carefully rotate the until they are black all over. Once cooked place them in a bowl and cover with a plate or cling wrap.
Cut artichokes into quarters and remove any tough outer layers. Place in a bowl. Cut olives in half. Slice the sundried tomatoes.
Peel the peppers. The skin should just fall off with a little help. Discard the core and seeds. Thinly slice and add to salad bowl.
Peel garlic and mash with the back of a knife and add to the vinaigrette.
Pick parsley, combine with pasta, rocket and roast pumpkin toss everything together with vinaigrette . Add a crack of black pepper, taste and add salt as needed.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.